Instant Pot Beef Stroganoff
This Instant Pot Beef Stroganoff is one of the comfort meals that everyone loves and now that we have the magical Instant Pot, it takes so much less time than the classic way of cooking it.
Making Instant Pot Beef Stroganoff takes so little time, your evenings can finally be freed up to spend some much-needed family time together. Besides the few minutes of prep work, you can be ready to enjoy your classic comfort meal in about a half an hour. Imagine that, 30 minutes of cooking (most of which is done by the Instant Pot, not you) and you can be sitting around the table with your family.
Haven’t gotten your Instant Pot out of the box? No worries, read our How to Use an Instant Pot article to get you started without the fear!
If you have growing children in the house, Instant Pot Beef Stroganoff is one of those meals that can keep them full, which you know as well as I do is not easy to do! I love being able to feed my family delicious, hearty food that makes them happy. Beef Stroganoff has always been my go-to for that, it’s just quicker now.
INGREDIENTS OF INSTANT POT BEEF STROGANOFF
- Beef for stew
- Baby bella crimini mushrooms
- Thyme
- Egg noodles
- Sour cream
- Corn starch
- Salt
- Minced garlic
- Pepper
- Onion
- Olive oil
- Beef broth
VARIATIONS TO INSTANT POT BEEF STROGANOFF
- Need a gluten-free option? Feel free to sub out for GF noodles. It still tastes great!
- Don’t like mushrooms? Leave them out (that’s how I have to make it for my family!)
- Lighten up the recipe by replacing greek yogurt for sour cream.
HOW TO MAKE INSTANT POT BEEF STROGANOFF
In the instant pot, add olive oil and stewed beef. Set the instant pot to saute mode and sear the meat by cooking for two minutes.
Add in sliced mushrooms, minced garlic, and diced onion. Saute for about 3 more minutes.
Drop in the two sprigs of thyme and pour beef broth over the mixture. Add in salt and pepper.
Place lid on the instant pot and set valve to seal. Set instant pot to high pressure for 20 minutes.
Once the instant pot is done counting quick release pressure. Add in egg noodles and make sure that they are cover with liquid.
Place the lid on the instant pot and set the valve to seal. Set instant pot to high pressure for 3 minutes. Once it’s done counting quick release pressure.
Stir in 1 cup sour cream and one tablespoon cornstarch mixed with water.
Stir until dissolve. Place on saute for mode for 2 minutes. The sauce will thicken fast. As soon as it does turn off the saute mode.
Serve topped with pepper and parsley.
Other Instant Pot Recipes to Try:
- Pulled Pork Sliders
- How to Make White Rice in the Instant Pot
- Death by Chocolate Cheesecake
- Instant Pot Spinach Artichoke Dip
Instant Pot Beef Stroganoff
Ingredients
- 1 lb beef for stew
- 1 package baby bella crimini mushrooms
- 2 sprigs of thyme
- 12 oz package wide egg noodles
- 1 cup sour cream
- 1 tablespoon corn starch
- 2 teaspoon salt
- 1 tablespoon minced garlic
- 2 teaspoons pepper
- 1 white onion; chopped
- 1 tablespoon olive oil
- 32 oz beef broth
Instructions
- In the instant pot, add olive oil and stewed beef. Set the instant pot to saute mode and sear the meat by cooking for two minutes.
- Add in sliced mushrooms, minced garlic, and diced onion. Saute for about 3 more minutes.
- Drop in the two sprigs of thyme and pour beef broth over the mixture. Add in salt and pepper.
- Place lid on the instant pot and set valve to seal. Set instant pot to high pressure for 20 minutes.
- Once the instant pot is done counting quick release pressure. Add in egg noodles and make sure that they are cover with liquid.
- Place the lid on the instant pot and set the valve to seal. Set instant pot to high pressure for 3 minutes. Once it’s done counting quick release pressure.
- Stir in 1 cup sour cream and one tablespoon cornstarch mixed with water.
- Stir until dissolve. Place on saute for mode for 2 minutes. The sauce will thicken fast. As soon as it does turn off the saute mode.
- Serve topped with pepper and parsley.
